Brussels sprouts and prosciutto are one of our favorite combinations. The same goes for pesto and fresh mozzarella. Why not have it all? Happy pizza making!
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Preheat oven to 450 degrees. HINT: If you know you’re making this recipe in advance, take the pizza dough out of the fridge to come to room temperature.
Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 10-15 minutes, until beginning to brown on the edges. HINT: if you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.
Meanwhile, trim, halve, and slice the brussels sprouts into shreds. Thinly slice the garlic. Core, halve, and slice the tomato into ¼-inch wedges. Tear the mozzarella into small, bite-sized pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add the brussels sprouts and cook, tossing, 4-5 minutes, until softened and slightly browned. Add the garlic to the pan and cook another 1-2 minutes, until fragrant. Season with salt and pepper.
Spread the brussels sprout mixture over the par-baked pizza dough. Toss the mozzarella and tomatoes in a medium bowl with 2 tablespoons pesto. Spread the mozzarella and tomato mixture on top of the brussels sprouts and spread the prosciutto over the top. Return to the oven for 5-7 minutes, until cheese has melted and prosciutto crisps.
Drizzle the flatbread with 2 tablespoons pesto, cut into squares, and enjoy!